Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup


Prep Time

Total Time

Gluten Free


5 min

30 min


Nothing says fall like a rich, butternut squash soup recipe. This one is so good, you can serve it all year-round.

Chicken Breakfast Sausage Patties with Eggs and Toast

This recipe is made with

Fully Cooked Chicken Sausage Patties

Product Information

You can also make this recipe with

Fully Cooked Turkey Sausage Patties, CN


1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 teaspoons hot curry powder (to taste)
2 pounds butternut squash, cubed
4 cups low-sodium chicken broth
8 Jones Dairy Farm Fully Cooked Chicken or Turkey Sausage Patties, thawed and diced
1 cup heavy cream
Additional Salt and pepper to taste


Step 1
In large saucepan over medium heat, melt butter or oil until shimmering. Add onions, sprinkle with salt and pepper and sauté until onions are translucent, about 5 minutes. Add curry powder and sauté until fragrant, about 30 seconds.

Step 2
Add butternut squash and broth and bring to a boil. Reduce heat to low and simmer 15 minutes or until squash is tender. Transfer soup to blender or food processor and puree until smooth; return to saucepan.

Step 3
Add turkey sausage; return soup to medium heat until warmed through. Stir in cream and season to taste.

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